Pavlova With Raspberry Coulis and Fresh Fruit

Light and ethereally delicious. Wow your guests with this recipe.

Servings: 10

Pair With: A sweet white wine.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor

INGREDIENTS

Ingredients For Meringue

6 egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon cornstarch

2  cups superfine or castor sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

Ingredients for Raspberry Coulis

2 10-ounce packages frozen raspberries

1/2 teaspoon vanilla for puree

1 cup sugar

Other Ingredients

1 pint whipping cream

1 pint of fresh fruit of your choice: raspberries, blueberries, sliced strawberries or blackberries

1/2 cup slivered and toasted almonds

DIRECTIONS

Line a baking pan with parchment and draw a large circle in the middle with pencil if making one large Pavlova--you can invert a large bowl on top and trace the outline. Alternatively, use a 4" wide bowl to make individual Pavlovas. Put four little drops under the four corners of the parchment paper so it will stick to the baking sheet.

Using a pastry bag, pipe the meringue into a circle, starting in the center and making concentric rings. Finish by piping a decorative border around each circle. Bake until the meringue is set, about 1-1/2 to 2 hours. The meringue should be firm but not brown. Turn off the oven, leave the door ajar and let the meringue in the oven to finish drying for about an hour.

Directions For Raspberry Coulis:

While the meringue is cooking, put 1/2 cup water, raspberries and cup of granulated sugar into a saucepan and bring to a boil. Turn the heat down and simmer the sauce for 10 minutes or until the sauce thickens by a third. Set aside to cool enough to strain through a china cap or cheesecloth to remove the seeds. Put into a glass container and chill in the refrigerator.

Directions For Whipped Cream:

Put the whipping cream into a clean mixer bowl and whip until soft peaks form.

To Assemble The Pavlova:

Plate the meringue shell(s), fill with whipped cream and drizzle with raspberry puree, Decorate with fresh fruit, sprinkle with toasted almonds and serve immediately.

 

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Chef's Notes:

Your mixing bowl and whisk must be very clean, dry and grease-free to make proper meringue. Also, the whites will not whip up properly if there is even a speck of yolk in them.